Sun Dried Tomato Risotto Food

SUN-DRIED TOMATO RISOTTO

Steps:

• Heat the stock in a saucepan and keep hot over low heat.
• Heat the olive oil over medium heat in a separate medium-sized pot.
• Add the onion and cook until it turns translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Add the rice to the onion mixture, stir and turn the heat to low.
• Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
• Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
• The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
• Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
• Season with salt and pepper to taste.
• If the risotto is too thick, add a little more stock until it becomes creamy.
• Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• Heat the broth and maintain at a simmer.
• In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
• Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
• Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
• When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
• Serve at once.

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

SUN-DRIED TOMATO RISOTTO

Steps:

• In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA

Steps:

• In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
• In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
• Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
• Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.

SUN-DRIED TOMATO & FONTINA RISOTTO

Steps:

• Bring the broth to a steady simmer in a saucepan.
• In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
• Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
• Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
• Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
• After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO

Steps:

• Bring broth to a simmer in a medium-size saucepan.
• Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
• Using a slotted spoon, transfer the mushrooms to a plate.
• When cool enough to handle, coarsely chop them.
• Cover the broth and keep warm over very low heat.
• In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
• Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
• Add the rice and stir with a wooden spoon for 2 minutes.
• Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
• Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
• This should take about 30 minutes.
• Spoon onto plates and sprinkle some truffle oil over each serving if you like.